perrunillas
A perrunilla is a squishy bun type food sort of like a cinnamon bun. The preparation of perrunillas is a long but fairly simple process, it normally takes upwards of a day, and they are usually cooked in April around Easter Sunday. They are often put on a tray and eaten as an appetizer and often they are enjoyed with coffee. They made up of many ingredients which are mostly simple ones such as sugar and lots of it. There are eggs, and also other ingredients such as aniseed. I was able to find most of the ingredients at the store with the acceptation of the aniseed and the lemon zest which is the outermost rinds of a lemon or an orange. There are many different variations of perrunillas for example they are sometimes made with cinnamon and sugar as a topping and other times they are frosted with the type of frosting that you would find on a pastry.
perrunillas
A perrunilla is a squishy bun type food sort of like a cinnamon bun. The preparation of perrunillas is a long but fairly simple process, it normally takes upwards of a day, and they are usually cooked in April around Easter Sunday. They are often put on a tray and eaten as an appetizer and often they are enjoyed with coffee. They made up of many ingredients which are mostly simple ones such as sugar and lots of it. There are eggs, and also other ingredients such as aniseed. I was able to find most of the ingredients at the store with the acceptation of the aniseed and the lemon zest which is the outermost rinds of a lemon or an orange. There are many different variations of perrunillas for example they are sometimes made with cinnamon and sugar as a topping and other times they are frosted with the type of frosting that you would find on a pastry.
manteca de cerdo (lard)
http://www.google.com/imgres?hl=en&biw=1680&bih=844&gbv=2&tbm=isch&tbnid=2iHSrQTFiGWFLM:&imgrefurl=http://en.wikipedia.org/wiki/Lard&docid=Z9jz7MsHrbjziM&imgurl=http://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Homelard.jpg/300px-Homelard.jpg&w=300&h=205&ei=xa6yT4rDLeKe6QHcyPTECQ&zoom=1&iact=hc&vpx=1221&vpy=199&dur=891&hovh=164&hovw=240&tx=87&ty=64&sig=103251050668703718130&page=1&tbnh=128&tbnw=188&start=0&ndsp=31&ved=1t:429,r:5,s:0,i:150
anis en grano (aniseed)
http://www.google.com/imgres?hl=en&biw=1680&bih=844&gbv=2&tbm=isch&tbnid=xglr1-eNUN4bjM:&imgrefurl=http://www.rgbstock.com/photo/mWe572a/organic%2Baniseed%2Btexture&docid=hHyYq0FHhwvbmM&imgurl=http://a.rgbimg.com/cache1qb2y7/users/a/ay/ayla87/300/mWe572a.jpg&w=300&h=224&ei=v86yT87rCszM6QH_7sXLCQ&zoom=1&iact=hc&vpx=720&vpy=547&dur=1718&hovh=179&hovw=240&tx=79&ty=131&sig=103251050668703718130&page=1&tbnh=142&tbnw=193&start=0&ndsp=32&ved=1t:429,r:27,s:0,i:15
ralladura de limon (lemon zest)
http://www.google.com/imgres?hl=en&gbv=2&biw=1680&bih=844&tbm=isch&tbnid=ELbUrOV1_OPcjM:&imgrefurl=http://www.foodsubs.com/Flour.html&docid=JUCA7edEoeTiDM&imgurl=http://www.foodsubs.com/Photos/pastryflour.jpg&w=401&h=297&ei=EMGyT4n7MomJ6QGNps2YCQ&zoom=1
harina de trigo (wheat flour)
http://www.google.com/imgres?hl=en&biw=1680&bih=844&gbv=2&tbm=isch&tbnid=RGu_fTwuvHF6SM:&imgrefurl=http://whatscookingamerica.net/eggs.htm&docid=H29wjo6PkpVy-M&imgurl=http://whatscookingamerica.net/Eggs/EggDone2.jpg&w=360&h=270&ei=WMGyT-bnEIGX6QGk87SjCQ&zoom=1
huevos
http://www.google.com/imgres?hl=en&gbv=2&biw=1680&bih=844&tbm=isch&tbnid=RGu_fTwuvHF6SM:&imgrefurl=http://whatscookingamerica.net/eggs.htm&docid=H29wjo6PkpVy-M&imgurl=http://whatscookingamerica.net/Eggs/EggDone2.jpg&w=360&h=270&ei=Z92yT_eILIqm6gGt75TNCQ&zoom=1
Sources
http://la-cocina-paso-a-paso.blogspot.com/2006/05/perrunillas-extremeas.html
http://www.sagradocorazonolivenza.com/revista/?p=432
http://recipes.howstuffworks.com/food-facts/what-is-lemon-zest.htm